Broccoli rabe & sausage is one of my favorite combinations… of course, you can add other items as well. This recipe is more about the technique than what actually goes into the frittata. I was taught to cook it on the top of the stove although may cooks and chef like to finish it in the oven. Enjoy.
- 12 eggs
- 1 pound Italian sausage
- ½ bunch broccoli rabe
- 1 tablespoon baking powder
- 1 small onion diced
- 3-4 cloves garlic chopped
- 3 tablespoons olive oil
- salt and pepper
Heat a small pot with boiling water. Rinse and drain the broccoli rabe and add it to the water. Cook for about 5 minutes.
In a 12-inch skillet on medium high heat, add 2 tablespoons of olive oil, onion, garlic and sausage. Fry until the sausage is browned and the onion clears. Salt and pepper to taste.
Add the broccoli rabe and the other tablespoon of olive oil to the pan. Add a little more salt, pepper to taste and sauté for a couple of minutes.
Wisk the eggs with the baking powder and add to the sausage mixture. Mix well and help the egg cook by making some movement in the center. When the frittata is about two thirds cooked put a larger plate or cookie sheet over the fry pan and flip.
Return the frittata to the pan, uncooked side down, and tuck edges under until cooked through. Let rest a couple of minutes and serve.
- boiling the broccoli rabe will take some of the tartness out
- use regular broccoli if you like
- use anything you like in the frittata, but cook any raw ingredients before adding the eggs
- add a ½ cup of grated Parmesan cheese for a stronger flavor